Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. Serve for a cozy lunch, dinner, or on Thanksgiving.
- 3 whole acorn squash
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 3 stalks of celery, chopped
- 5 cloves of garlic, minced
- 4 cups vegetable stock
- 6 sage leaves
- 6 sprigs of thyme
- 1 sprig of rosemary
- salt and pepper, to taste
- ¼ to ½ cup half and half cream
- 2 tablespoons honey (adds a little sweetness that complements the squash) OR
- ¼ teaspoon red pepper powder (adds a kick that also compliments the squash well).
- ½ teaspoon cinnamon
- Preheat oven to 400F. Slice the squash in half lengthwise and scoop out the seeds. Line a rimmed half sheet baking pan with parchment paper and place the squash halves cut side up on the sheet pan. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Bake for 40-50 minutes until edges start to wrinkle and the flesh is fork tender (fork is easily inserted). Set aside to cool until cool enough to handle. Then use a spoon to scoop out the flesh and set aside in a bowl.
- Heat remaining tablespoon olive oil in a large stockpot or 6 quart Dutch oven over medium heat. Add the onion, carrot, and celery, and saute until veggies start to brown, about 6-8 minutes, stirring often. Add the garlic and cook until fragrant, about 1 minute.
- Add one cup of stock and stir to remove any caramelized onions that may have stuck to the bottom or sides of the pot. Add in the reserved flesh and stir until dissolved into the stock.
- Add remaining stock, sage leaves, springs or thyme and rosemary. Stir to combine and bring the soup to a simmer. Turn the heat down to medium-low and cover the lid. Allow the soup to simmer for 15 minutes, stirring occasionally.
- Remove the thyme springs and rosemary and discard. Use an immersion blender to puree the soup. You can also transfer the soup (in batches) to a blender to puree.
- Turn the heat off and stir in the cream. Add more or less based on how creamy you want your soup. Give the soup a taste and season with salt and pepper, to taste.
- Serve with your favorite toppings such as croutons, fresh herbs, a drizzle of cream, pumpkin seeds, or grated Parmesan, if desired.
How to store: Once cooled to room temperature, transfer any leftover acorn squash soup to an airtight container and store in the refrigerator for 3-4 days. If finishing within a day or 2, you can also keep it stored in the pot, covered with the lid.
How to reheat: Transfer the soup to a cooking pot and heat over medium-heat until warmed through. You can also transfer to a heat-safe dish and bring it up to the desired temperature in the microwave.
How to freeze: Transfer to a freezer safe container or freezer bag and freeze for up to 3 months. To thaw, transfer to the fridge one to two days before you want to use the leftovers and reheat. You can also reheat straight from frozen in a crockpot or on the stovetop, but you’ll have to use a warm water bath to release the frozen soup from the container first.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: acorn squash soup, squash soup, fall soup